Archive of ‘dessert’ category

Lucuma chickpea blondies w/ licorice and ginger

Lucuma chickpea blondies w/ licorice and ginger

Hi again, lovely! I hope you’re doing great.

One of my favourite moments about being a recipe creator is of course when someone else tries my recipes and loves them. But what is even better than that is having someone re-create your recipe by changing it a bit, and telling you about it so you can try it yourself!

This is what happened with my friend Maija and Wille, who are hosting Helsinki’s coolest pop up brunch. They’re both real foodies and Wille is amazing cook, and for their brunch they decided to serve a version of my Lucuma Chickpea Blondies, but with fresh ginger and licorice.. Amazing. When I heard about this I instantly knew I must try them out! I couldn’t join their first pop up brunch, and the next one is held on 18th of June, so I needed to make them myself first: I couldn’t possibly wait that long!

Lucuma chickpea blondies w/ licorice and ginger

So, I asked for the recipe, and started baking. And luckily I did, I can tell you, because the result was even better than the original, if possible! I love licorice in every form, and together with lucuma and ginger it turned out to be heavenly.. My recipe got upgraded for sure!

Soo, if you love licorice and ginger as well, you should totally try this Wille’s version out! This time I served it with banana nice cream, that is like the easiest summer treat ever – just throw some frozen bananas into a blender and mix until you have smooth and soft ice cream – divene!

tuulia

Lucuma chickpea blondies w/ licorice and ginger

Chickpea Blondies with licorice and ginger (gluten free, dairy free, vegan) 

(serves from 6 to 8)

wet:
about 300 g packet of ready to eat chick peas
about 200 g sweet potato
20 pieces fresh medjool dates
0,75 dl ghee or coconut oil (if vegan)
0,75 dl plant based milk
around 2 Tbsp grated, fresh ginger

dry:
about 3 tsp strong licore powder (not licorice root powder)
0,5 dl durraflour (or other gluten free flour)
0,5 dl lucuma powder
1 tsp baking powder
0,5 tsp salt

Banana nice cream:
4-5 frozen, ripe bananas (freeze peeled)

1. Heat the oven to 200 degrees.

2. Make the pureed sweet potato: peel and boil the sweet potato pieces. When ready and soft, rinse with cold water and add into a blender (a powerful hand blender will do just fine as as well). Rinse the chickpeas well too, and add to blender as well, along with melted oil and plant based milk. Pit the dates and add them to the blender too. Mix until smooth.

3. Mix the dry ingredients and the add the wet ones to them mix smooth.

4. Put a parchment sheet paper into a oven pan, spoon up the dough into it and bake for about 45 minutes or so.

5. Let the treat cool down well (important and the hardest part!).

6. When the treats are cool, make the banana nice cream: mix the bananas in a blender until you have lovely and soft nice cream. (if you need to, you can add 1-2 tbsp coconut cream / plant based yogurt to get even creamier result).

7. Serve the lovely licorice & ginger chickpea blondies with banana nice cream – divine!

Lucuma chickpea blondies w/ licorice and ginger

Summer’s first nice cream (with raspberry and licorice!)

During last weeks we have finally got some spring vibes and sunny days as well – but it still snowed couple of weeks ago, can you imagine? I know, me neither, but unfortunately we had to experience it a while ago, ha.

Luckily that is over now (hopefully) and we can start enjoying spring for real. At least I started enjoying it with nice creams, that I deeply love but as I’m cold sensitive, I rarely eat nice creams before it gets a but warmer (and here in Finland it seems it can take a while…), so when spring comes the first nice cream feels quite special.

As I’m quite impatient I usually make fast nice creams, with blender, without ice cream maker (that I don’t even actually even own). I always keep frozen bananas in my freezer, and as a berry lover, I have tons of self picked berries still from last summer as well. Our whole family loves these kind of ice creams, and to be honest, my daughter has never even tasted anything else, and there’s no need for it either!

Nice creams came to Finland couple of years ago, when my friend (and namesake) Tuulia and Virpi published their super popular Nice Cream book. After this book the blenders around the world has been mixing nice creams after nice creams, since their book was published in six countries all together. I know – wow.  If you don’t know the book yet, you should totally check it out!

But now, let’s continue to this easy, fast and super soft nice cream recipe! There are only a few ingredients, and it’s super delicious – it’s a promise!

Wishing you lovely nice cream moments and spring vibes ♥

Charming Raspberry and Licorice Nice Cream

2 big, frozen (ripe) bananas
2-3 Tbsp coconut cream or plant based yogurt
Handful of two of frozen raspberries
0,5 – 2 Tbsp strong raw licorice powder (licorice powder is stronger than licorice root powder)

1. Put bananas and coconut cream / plant based yogurt into a blender. Mix until smooth and fluffy.
2. Divide the nice cream base into two, and take half of it to bowl. Mix raspberries with other helf in the blender. Mix until smooth, pink and sweet.
3. Mix the licorice powder with the other half – put as much as you want!
4. Serve right away, decorate with frozen / fresh berries and enjoy!

Chickpea Blondies with Lucuma

Chickpea Blondies with Lucuma

Hello friends, I hope your week has started smoothly! <3

Easter time with all the chocolate is of course delicious, but sometimes even a bit too much: at least I’ve noticed that I’m craving a little lighter and not so chocolatey treats, thanks to Easter feasting. Everyone knows brownies for sure, but what about blondies, are you familiar with them?

At least here in Finland brownies are more known, but blondies are just as lovely, if you ask me. If I has to choose which one is nicer, I might even choose blondies over brownies! I know, big words, but it might just be so. Blondies are a bit lighter but never too light. These chickpea blondies are sticky and lovely but not too sweet. It’s actually very easy to eat more than one of these and still feel like having one – you have been warned, ha!

Chickpea Blondies with Lucuma

But this time when you’re eating too many blondies the case is actually not so bad, because at the same time you’re actually eating chickpeas, sweet potato and dates, which all have health benefits and are nutritious. Not bad, or what you think?

These gluten free chick pea blondies are served with lovely coconut cream and of my favorite sauces: lucuma caramel sauce. It has two ingredients (+salt) and is so good – like caramel sauce, but instead of sugar and cream, it’s made of lucuma fruit and coconut oil. And it’s divine!

So let’s continue to the recipe itself – the lovey chickpea blondies are waiting!
tuulia xx

Chickpea Blondies with LucumaChickpea Blondies with LucumaChickpea Blondies (gluten free, dairy free, vegan) 

makes abut six pieces

wet:
about 300 g packet of ready to eat chick peas
about 200 g sweet potato
20 pieces fresh medjool dates
0,75 dl ghee or coconut oil (if vegan)
0,75 dl plant based mikl

dry:
about 0,5 tl vanilla powder
about  0,5 tl salt
about 0,5 tl cardamom
0,5 dl durraflour (or other gluten free flour)
0,5 dl lucuma powder
1 tlbaking powder
0,5 tl salt

Lucuma sauce (caramel sauce):
n. 0,5 dl virgin coconut oil (melted)
n. 0,6 – 0,75 dl lucuma powder
hint of salt

coconut cream for serving

1. Heat the oven to 200 degrees.

2. Make the pureed sweet potato: peel and boil the sweet potato pieces. When ready and soft, rinse with cold water and add into a blender (a powerful hand blender will do just fine as as well). Rinse the chickpeas well too, and add to blender as well, along with melted oil and plant based milk. Pit the dates and add them to the blender too. Mix until smooth.

3. Mix the dry ingredients and the add the wet ones to them mix smooth.

4. Put a parchment sheet paper into a oven pan, spoon up the dough into it and bake for about 45 minutes or so.

5. Let the treat cool down well (important and the hardest part!). While it’s cooling down you can prepare the lucuma caramel sauce: just melt the oil and add lucumapowder and salt, mix it and it’s ready!

6. Serve the gluten free chickpea blondies with whipped coconut cream and lucuma sauce. Please notice, that coconut oil gets hard in under 25 degrees, so if you put it into the freezer, it’ll get hard. Store it in a bowl that is easy to reheat or eat it all at once! 🙂

Chickpea Blondies with Lucuma

Princess Chocolate (a.k.a raw white chocolate with mulberries)

My blog is up and running again, after a few days of problems, wohoo! I tried to come and share this lovely recipe with you guys already on Sunday, only to find out that I couldn’t. I had to hold my horses – what a great practice it was for the impatient me!

But now, finally, may I introduce Princess chocolate! Princess chocolate is vegan and raw white chocolate, accompanied by sweet mulberries and lovely beetroot juice powder – lovely and such a pretty combination! We live next to a flower wholesaler (yep, lucky me!) and I had bought some (ok, a lot of) white and light pink flowers to cheer things up, and princess chocolate was just a perfect match with them – don’t you think?

Princess Chocolate (a.k.a raw white chocolate with mulberries)

When I was younger, I used to love white chocolate. I didn’t start to appreciate chocolate (I mean the regular, made on cocoa) until later, and even later I discovered raw chocolate. White chocolate was my favorite, as it was supersweet and milky, thanks to all the sugar and milk powder it contains.

This princess chocolate originates from white chocolate, but at the same time is totally different: the sweetness is milder, it’s more nutritious and has no milk powder so is totally vegan as well – a lot nicer combination as compared to the traditional white chocolate, right? The chocolate wouldn’t be princess chocolate if it wasn’t pretty and luxurious too: the beetroot juice powder brings a bit of sparkle on top! ✨

Gentle and sweet princess chocolate moments,
tuulia

Princess Chocolate (a.k.a raw white chocolate with mulberries)

Princess chocolate a.k.a white chocolate with mulberries and beetroot juice powder 

about 150 g (3 dl) grated cocoa butter
6 Tbsp sunflower seeds
4 Tbsp mulberries
2 Tbsp rice flour (or other white flour)
about 5 Tbsp maple syrup
about 0,5 tsp vanilla powder
hint of salt

on top: beetroot juice powder + mulberries

1. Place the mulberries and seeds into a powerful blender with the vanilla and salt. Mix until smooth and flour-like. Add the rice flour.

2. Melt the cocoa butter on mild heat.

3. Put the flour mixture into a bowl, and add the melted cocoa butter and maple syrup. Check the taste – at this point the liquid should be quite sweet.

4. Put a parchment sheet into a small tray. Sprinkle mulberries and beetroot juice powder on top, and put into a freezer for a moment.

5. When the white chocolate is ready, finish it up with mulberries, beetroot juice powder, and cut into pieces. Enjoy! ✨

Princess Chocolate (a.k.a raw white chocolate with mulberries)

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